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Japanese Egg Sandwich (Tamago Sando) Recipe

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4.8 from 8 reviews

A classic Japanese Egg Sandwich or Tamago Sando features creamy, soft-boiled egg salad made with Japanese mayonnaise and delicate milk bread. This sandwich is perfectly buttery and tender, ideal for a quick lunch or snack.

Ingredients

Egg Salad

  • 6 large Pete and Gerry’s Organic Eggs
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 to 2 teaspoon milk or plant milk (Optional)
  • 4 tablespoons Japanese mayonnaise

Sandwich

  • 4 slices Japanese milk bread
  • 2 tablespoons unsalted butter, softened
  • chives, sliced (for garnish) (Optional)

Instructions

  1. Prepare ice bath Prepare an ice bath in a large bowl to immediately cool the eggs after boiling and stop the cooking process.
  2. Boil eggs Bring a medium pot of water to a boil, ensuring the water level will cover the eggs. Carefully lower the eggs with a ladle into boiling water. Boil for 7 minutes for medium soft boiled eggs, then turn off the heat and let the eggs sit in the hot water for 1 minute. For hard boiled eggs, boil for 10 minutes. Immediately transfer the eggs to the ice bath and let sit for 2 minutes.
  3. Peel and mash eggs Remove eggs while still lukewarm from the ice bath and peel. Transfer peeled eggs to a large bowl and mash with a fork until broken into pieces smaller than a pea but not minced. Use a paring knife to help if needed.
  4. Mix egg salad Add sugar, salt, and black pepper to the mashed eggs. Stir in Japanese mayonnaise and optional milk (if using hard boiled eggs). Mix well and adjust seasoning with more salt, pepper or mayonnaise as desired.
  5. Prepare bread Spread 1/2 tablespoon of softened unsalted butter evenly onto one side of each slice of Japanese milk bread.
  6. Assemble sandwich Spread the egg salad evenly over the buttered side of one slice of bread. Top with the second slice, buttered side down. Gently press the sandwich to compact it, then slice off the crusts for a neat finish. Repeat to make the second sandwich.
  7. Garnish and serve Optionally garnish sandwiches with sliced chives. Cut sandwiches in half and serve immediately for best texture and flavor.
  8. Store leftovers Wrap each sandwich tightly in plastic wrap and refrigerate for up to 2 days to maintain freshness.

Notes

  • Use fresh eggs for the best taste and easier peeling.
  • Adjust boiling time depending on whether you want soft or hard boiled eggs.
  • Japanese mayonnaise adds a slightly sweet tang; substitute with regular mayo if unavailable but expect a flavor difference.
  • Removing crusts makes the sandwich more traditional and soft, but can be skipped if preferred.
  • Milk or plant milk in the egg salad makes it creamier, especially with hard boiled eggs.
  • Serving immediately ensures the bread stays soft and not soggy.

Find it online: https://mealsbykate.com/japanese-egg-sandwich-tamago-sando-recipe/